The Kung Fu Panda series, hereinafter referred to as KFP, has quickly become my harbor in the storm. KFP is the pat on the back after a long day, a hug from your spouse following an argument, or a hearty, overstuffed breakfast sandwich after a long night of boozing. I say this with my neck exposed - chest broadened. Katy Perry, thank you, "Hear Me Roar!" What a human needs in this odds-stacked world is a place to rest. Be it Jacob's head-rock, Michael Vick surrounded by bully

Do Not Come To The Table Unclean

It isn't as odd as the title suggests.

The Answer to Kitchen Waste

It isn't just for moms anymore!

We Care Now!

We were told he was Superman. They said they were changing the market.

"Every man dies, not every man really lives." A spiritual quote belched from our favorite NOT antisemitic William Wallace-depicting, Australian-raised actor. He also has some other quotes. In Malibu. Eating clean is an honest pursuit. God bless you for choosing salad bars over real, fun bars. Someone had to eat that tofu. Praise be for those who still keg-stand Soylent, as it is a federal crime if it is disposed of flippantly. I see your effort; I respect your effort. I hop o

Season with Conviction

Reject modernity. Accept tradition.

Named after a Frenchman but represented in all cuisine that is described as edible, the Maillard Reaction is a fancy name for the even fancier chemical reaction involving amino acids interacting with direct heat and the natural sugars caramelizing. In simpler terms, hot protein turns brown and tastes good. The Maillard Reaction is the signature crust on a ribeye, the seared fat on the end of a center-cut pork chop, and the crispy chicken skin on top of a seared thigh. It's th

Complex Carbs, Hold Me Tight

Putting your whole hip into a dish is the result of experience and comfort. The reason your grandmother could make a grilled cheese that could heal the racial divide of Mississippi is that it was not only her 250,000th grilled cheese, but also because she had comfort in her kitchen. A great meal involves the culmination of every failure and success you've had in a kitchen. There is no better time to fail in the kitchen than today. The perfect grilled cheese is the reward at t

The Experience of a Cook

New in the kitchen? Need a new tool to reinvigorate your fire for food? From the back of kitchens to your eyes - Good Stuff Cheap. Pans: Viking 10" Stainless Steel - $60 Viking 8" Stainless Steel - $48 In my opinion, pound for pound, these are the best fry pans. Incredibly even heating, durable, and not $250. I understand they aren't a Hestan, and that there are far more sought after brands on the market; I'll stand my ground that these perform similarly enough to be in their

5-ply bonded cookware, magic silicone baking sheet inserts, and the best Japanese Damascus blades a kitchen has ever seen. All of these are better than their ancient predecessors. Vintage cookware isn't a "things were better in the old days" banner so much as a feeling of connection. The knowledge of different hands on the spoon you're stirring rice with, or twisting a 70-year-old pepper mill over a steak that has seen more culinary development than Antoine's, gives your simp

Big, Overconfident, And Abused

"Knives maketh the chef" lied the lying liar. The pretentious nature surrounding knives in the kitchen has been a point of contention, I assume, since sharpened rocks were slicing root vegetables to pair with the pterodactyl breasts searing in the fire. Allow me to dispel this notion for you: the difference between a $20 Henckles and a $200 Wustholf is $180 and a few more passes on the honing rod. Now, I could get into the unique differences of the steel, or maybe the feel of